• Boneless Chicken
  • Yoghurt
  • lemon Juice
  • garam masala
  • red chili powder
  • cinnamon sticks
  • big tomatoes
  • cardamon
  • black pepper
  • oil ( i prefer peanut oil)
  • fresh ginger
  • garlic
  • tomato puree
  • cream butter
  • cream
  • Cilantro (coriander) freshly chopped for deco
  • Boneless chicken-1kg
  • yoghurt-400gms
  • lemon juice-2tbsp
  • garam masala-1tsp
  • Red chili powder-2tsp
  • cumin powder 1 tsp

Mix all of the above together and marinate for at least 4 hours, preferably overnight in the fridge.

  • Cinnamon stick-2 inch
  • Chopped toamatoes-3 big
  • Green cardamom-4
  • Black pepper-1 tsp
  • 3 cloves
  • turmeric-1 tsp


Place all of the above in a saucepan and simmer gently for 30 mins. Cool slightly and then pass through a strainer to remove any seeds.
  • Oil-1tbsp
  • Finely chopped ginger-2 tsp
  • Finely chopped garlic-2tsp
  • Salt-to taste
  • Tomato puree-2tbsp
  • Butter-4tbsp
  • Cream-1cup

Heat the oil and gently fry the ginger and garlic for one minute.
Add the marinated chicken and stir fry until the chicken is slightly browned.
Add the tomato puree and butter and cook for 5 minutes
Add the sieved tomato sauce and bring to the boil, reduce heat and simmer for 10 minutes
Add the cream, mix well and continue to simmer for around 10 minutes
Transfer to a serving dish and garnish with fresh cream and chopped corriander leaves.
Serve with roti,rice or bread.

If you like it a little spicier just add some more garam masala and chilli powder.